Low-Fat Lemon Souffle Cheesecake

Name: Low-Fat Lemon Souffle Cheesecake
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 237 milliliters breakstones or knudsen 2% milkfat low fat cottage cheese; 227 grams philadelphia fat free cream cheese; 473 milliliters thawed cool whip free whipped topping; 1 honey maid honey grahams, crushed, divided; 1 package (4 serving size) jell-o lemon flavor sugar free gelatin; 158 milliliters boiling water

Low-Fat Lemon Souffle Cheesecake is a gluten free recipe with 8 servings. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 12g of fat, and a total of 191 calories. If you have knudsen milkfat cottage cheese, jell-o lemon flavor gelatin, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 4 hours and 15 minutes.

Ingredients

Servings:

237milliliters

breakstone's or knudsen 2% milkfat low fat cottage cheese 227grams

philadelphia fat free cream cheese 473milliliters

thawed cool whip free whipped topping 1

honey maid honey grahams, crushed, divided 1package

(4 serving size) jell-o lemon flavor sugar free gelatin 158milliliters

boiling water

Recommended wine: Bordeaux, Champagne, White Burgundy

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. One wine you could try is Chateau Fleur Haut Gaussens Bordeaux Superieur. It has 4.5 out of 5 stars and a bottle costs about 15 dollars.